2.07.2011

Kale and Bulgur Wheat Pilaf

I want to eat more veggies. Cooked or otherwise. I would love to only eat salads and sliced fruit but with this terribly icy weather, that's kind of not really that appetizing.

So yesterday I found out Target had .99 kale bunches. And these where huge bunches too! So I decided to make kale. The something to go along with it was bulgur wheat pilaf--it's similar to couscous but has rougher edges and cooks up in a little longer time than small-grained couscous.

But all around, I think this dish is iron and nutrient rich, balanced, and can warm up the cockles of your icy heart this winter.

Ingredients

  • 1 bunch of kale, washed, chopped into bite-size chunks
  • 1 small onion, chopped finely
  • olive oil
  • salt and pepper
  • red pepper flakes
  • bulgur wheat
  • 1 bouillon cube -- I like Knorr vegetarian cubes
  • several cups of water
  • 1/4 cup good balsamic vinegar

Drizzle some olive oil in a large skillet with lid. When it warms up add the onion on medium to low flame and cook until translucent. Add the kale, a cup of water, balsamic vinegar, and red pepper flakes. Stir occasionally to assure all leaves get cooked and seasoned consistently.

Meanwhile, cook the bulgur wheat according to directions, which usually are boiling two cups of water for half a cup of bulgur wheat, plus add in a bouillon cube. When the water's boiling add in the bulgur wheat and stir well. Lower the flame and allow to boil again. Stir periodically to assure the water is being absorbed.

When the kale has turned to a darker green, stir well and taste. Add any salt and pepper if needed.

Once the bulgur wheat is ready, serve some on a plate and top with the kale. Voila!

Enjoy.